It seems that whenever I go to a restaurant and get really good braised short ribs they are nicely glazed on the top, which just provides the best texture to contrast the soft meat. And on the last season of "Top Chef", one contestant went on and on about glazing his short ribs just the way Tom Colicchio likes.
Yet, every time I make braised short ribs, they seem to just be soggy and do not have the same glazed top that I often find in restaurants.
I'm planning on making some simple short ribs this weekend, and am hoping that someone here can offer some quick guidance.
Thank you very much. Best,